Santa's reindeer Cupid is here with her Peppermint Eggnog Dalgona! It is sweet, custardy eggnog topped with a light peppermint foam, and of course serving it with a candy cane to get into the Holiday mood. This dalgona is super simple to make and you will not have any egg yolks or whites left over!
This peppermint eggnog dalgona is caffeine-free, containing no coffee, the foam is made out of egg whites, sugar and peppermint extract for that light and airy texture. Perfect next to the creamy eggnog.
If you want to try your hands at a traditional (can we call something so new for traditional anyway?) dalgona, head over to my South Korean Whipped Dalgona Coffee. I've also included some other versions in there, such as matcha.
2020 being 2020
As you may know, each year I'm sharing one new eggnog recipe from Santa's reindeer. However, since 2020 has been, well... 2020, I'm breaking my rule and sharing TWO eggnog recipes this year! I know, pretty crazy.
Last month I shared Prancer's Eggnog White Russian Christmas Cocktail, so make sure to check that out too.
Not my typical eggnog recipe
Usually, I'm using Dasher's Creamy Eggnog as a base for my eggnog recipes, and as it is kind of true here as well, I deviated a little for this peppermint eggnog dalgona. That is also why I'm sharing the how-to for the eggnog inside the recipe card.
So if you have any eggnog left over - don't hesitate to come to me for ideas!
The only difference for this particular eggnog is that I'm toning down the spices, as we don't want them to crash with the freshness from the peppermint.
Chocolate vs not chocolate peppermint eggnog
I had a poll at Instagram (@thegingerwithspice) earlier this December, asking whether people would want to see this as a chocolate peppermint eggnog dalgona, or simply a peppermint eggnog dalgona.
There were more in favor of the chocolate, however pretty even, and that is why I'm sharing both recipes today.
The chocolate is just one extra ingredient, and no more things to clean, so it's such an easy way to spice up the dalgona even more. As we all know, chocolate and peppermint are a match made in heaven, which is why I have so many recipes for it;
- Peppermint patties
- Peppermint cream cheese filled truffles
- Dark chocolates filled with creamy peppermint
- Cozy peppermint mocha
- Peppermint mocha macarons
- Peppermint white chocolate cookies
- ... and if that's not enough there's plenty in these 16 peppermint recipes to spark your holiday spirit as well.
How to make peppermint eggnog dalgona
Starting with the eggs, separate your egg yolks and whites into two bowls. Because we eat raw egg whites in this dalgona, we need to use pasteurized eggs. Now we're ready for making eggnog:
In a medium saucepan, add milk, heavy cream and salt, and heat it up to a simmer while whisking. Take it off the heat, stir in vanilla extract, and let it cool for a few minutes.
In a large bowl, whisk the egg yolks and sugar together. It should be pale and fluffy with air bubbles, for about 5 minutes with a hand mixer. Slowly pour the heated milk mixture into the eggs while constantly mixing. Stir in the alcohol, if using.
If you want to make a chocolate eggnog, add the unsweetened cocoa powder to the saucepan when adding the milk and heavy cream in the first step.
For the peppermint dalgona; in a medium bowl, whisk the egg whites until frothy. Now add the sugar a little at a time, about 1 tbsp. Once you've added it all and it is fluffy, add in the peppermint extract and pink food coloring.
To assemble, pour cool eggnog into your favorite cup or glass, and dollop the peppermint dalgona on top. For an extra festive treat, sprinkle with some raspberry powder and garnish with a candy cane or even sugared cranberries. Enjoy! Delicious next to some cookies, see below for tips.
- Vixen's Eggnog Cookies with Maple Frosting
- Fudgy Chocolate Crinkle Cookies
- Peppermint White Chocolate Cookies
- Norwegian Gingerbread Cookies
- Peanut Butter Chocolate Chip Cookies
- Norwegian Christmas Men Cookies (fluffy sugar cookies!)
I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year.
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